Sweet peppers and Italian seasoning make this juicy steak a great dinner. When you add a Bean Bruschetta, Creamy-Cheesey Polenta, and Sauteed Broccoli Rabe, you have an authentic Italian meal. This dinner is a pantry lover's dream: beans, polenta, and a jar of Alfredo sauce are all easy to keep in your cupboard.
Toast slices of crusty bread. Puree rinsed and drained white beans in a food processor with minced garlic, and drizzle in olive oil until beans are creamy. Season to taste. Spread bean puree on toast.
Slice prepared, cooked polenta in 1/2-inch-thick slices and place in a greased baking dish. Pour on prepared Alfredo sauce and heat until hot. Sprinkle with Parmesan cheese and broil for 1 minute, or just until cheese melts.
Broccoli Rabe with Garlic and Vinegar
Cook broccoli rabe in boiling salted water for 1 minute, then drain. Saute in olive oil in a large skillet until tender, about 4 minutes. Add minced garlic and cook 1 minute more. Stir in a dash of red wine vinegar and season to taste.